bassmatii

Pressure Cooker Pot Roast shaves some time off oven-cooked and slow cooker methods. You can also cook the veggies right in the pot, making it an easy one-pot meal. Pot roast usually takes a long, long time to cook—all day in the slow cooker, or at least 3 hours in the oven. But when you make it the pressure cooker, you can have a tender, flavorful roast (complete with all the vegetables and sauce!) in about two hours. Even better, the recipe is super flexible—you can start cooking the pot roast any time of day, leave it on the “Warm” function once cooking ends, and then complete the last few steps about 20 minutes before you want to eat. ⇆ Whether you’ve planned ahead or not, whether you’re home during the day or not, you can have a hot, beautiful pot roast on the table for dinner. POT ROAST FOR CHILLY WINTER DAYS When the weather turns chilly, I start craving hearty, braised dishes like pot roast. In this recipe, tangy balsamic vinegar, rosemary, and sweet onions combine to flavor the

Italian pot roast! Rump or chuck beef roast, first browned in olive oil, then slow cooked in a sofritto base of carrots, celery, and onion, with Italian plum tomatoes and red wine. A few weeks ago my mother and I attended a cooking demonstration by our local celebrity Italian chef, the delightful Biba Caggiano. We Sacramentans are proud to call Biba our own; she has a fabulous restaurant, is the author of several cookbooks, and for a while hosted her own cooking show on the Discovery Channel. One of the recipes Biba demonstrated during our evening with her was her “Stracotto di Manzo alla Fiorentina” or “The Braised Beef of Florence”. Biba, in her typical down-to-earth manner called it “nothing more than a glorified pot roast”. ⇆ It’s a simple and delicious recipe, much like our standard pot roast but with a soffritto base, the addition of tomatoes, and a whole bottle of wine. Italian Pot Roast Recipe Prep time:   10 minutes Cook time:   4 hours Yield:   Serves 8 INGREDIENTS 3 1/2 to 4

Enjoy the flavors of North Africa with this Moroccan Beef Pot Roast! With classic Moroccan spices -- coriander, turmeric, ginger, and cumin Pot roast is such a comforting, all-American dish; you almost don’t want to mess with it. Almost. When you add North African ingredients such as turmeric, ginger, cumin and coriander, along with pomegranate juice (for a little sweetness), you end up with something new, a bit exotic, and altogether fantastic! As the cold weather wears on, we want comforting, cozy meals but we also want to mix things up a bit so we don’t get bored. Here’s a chance to do that. ⇆ Slow braising, like we’re doing for this pot roast, means cooking foods in a small amount of liquid in a pot at a steady, moderate temperature. This transforms tough cuts of beef, like chuck or brisket, into something so tender you can pull it apart with a fork. Low and steady heat breaks down the collagen (the connective tissue that holds the muscle fibers in meat together) and allows the mea

Pot Roast with gravy is comfort food at its finest. Put it in a slow cooker to make all of your chilly winter dreams come true. Carrots, potatoes, and mushrooms cook low and slow along with the roast while you’re at work. Dinner is ready when you are! Knowing dinner is basically done before I even go to work makes me feel like a superhero. No matter what the day brings, I know we’ll walk into a house smelling of roast long simmered in herbs, wine, and garlic. Now, that’s not a bad way to end a workday. WHAT’S THE BEST CUT OF MEAT FOR POT ROAST? Leaner cuts of beef are best for the slow cooker. The long, slow cooking method helps the connective tissue and fat breakdown slowly over many hours, which yields fork-tender bites of beef. ⇆ TIP: If you’ve ever made a tough roast it’s usually because it was either cooked at too high heat, for not enough time, or both.  Cooking tough cuts all day in the slow cooker takes care of both problems. I prefer one of two cuts for the slow cooker: Chuck